{"time":1789053740097,"blocks":[{"type":"paragraph","data":{"text":"Are you familiar with the term “cook of the oven and stove”?

Mastery of fire was a sign of prestige and hierarchy in 19th-century Rio de Janeiro. A cook’s skill was measured by their ability to control the oven’s temperature—without a thermometer, relying only on their hands held close to the heat of the embers, or on pieces of paper placed inside the oven, whose rate of darkening indicated the temperature. Those who knew how to cook only on the stove were called “ordinary cooks.”

Sud (@sudopassaroverde) has never been ordinary.

Roberta Sudbrack (@robertasudbrack) and her trusted right-hand woman, Aninha, have long mastered the flames of glowing firewood, which turns the skin of organic chicken golden in the clay oven. The crackling of roasts is music to the chef, who keeps Brazilian knowledge alive through recipes, ingredients, and stories.  "}}],"version":"2.18.0"}